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4+<\/p>servings<\/span><\/div><\/span>Prep time<\/span>5<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>15<\/p>minutes<\/span><\/div><\/span>Total time<\/span>20<\/p>minutes<\/span><\/div><\/div><\/div>Ingredients<\/h3><\/span>300g of fresh wild mushrooms (40g of dehydrated wild mushrooms, I used oyster mushrooms), in slices <\/span><\/p><\/li><\/span>2 garlic cloves, minced <\/span><\/p><\/li><\/span>2 tsp. of butter <\/span><\/p><\/li><\/span>2 tbsp. of fresh Italian basil, very finely chopped <\/span><\/p><\/li><\/span>1\/2 cup of olive oil <\/span><\/p><\/li><\/span>1 lemon, the zest and the juice<\/span><\/p><\/li><\/span>1\/3 cup of parmesan cheese, grated<\/span><\/p><\/li><\/span>1\/2 tsp of salt<\/span><\/p><\/li><\/span>1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
5<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>15<\/p>minutes<\/span><\/div><\/span>Total time<\/span>20<\/p>minutes<\/span><\/div><\/div><\/div>Ingredients<\/h3><\/span>300g of fresh wild mushrooms (40g of dehydrated wild mushrooms, I used oyster mushrooms), in slices <\/span><\/p><\/li><\/span>2 garlic cloves, minced <\/span><\/p><\/li><\/span>2 tsp. of butter <\/span><\/p><\/li><\/span>2 tbsp. of fresh Italian basil, very finely chopped <\/span><\/p><\/li><\/span>1\/2 cup of olive oil <\/span><\/p><\/li><\/span>1 lemon, the zest and the juice<\/span><\/p><\/li><\/span>1\/3 cup of parmesan cheese, grated<\/span><\/p><\/li><\/span>1\/2 tsp of salt<\/span><\/p><\/li><\/span>1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
15<\/p>minutes<\/span><\/div><\/span>Total time<\/span>20<\/p>minutes<\/span><\/div><\/div><\/div>Ingredients<\/h3><\/span>300g of fresh wild mushrooms (40g of dehydrated wild mushrooms, I used oyster mushrooms), in slices <\/span><\/p><\/li><\/span>2 garlic cloves, minced <\/span><\/p><\/li><\/span>2 tsp. of butter <\/span><\/p><\/li><\/span>2 tbsp. of fresh Italian basil, very finely chopped <\/span><\/p><\/li><\/span>1\/2 cup of olive oil <\/span><\/p><\/li><\/span>1 lemon, the zest and the juice<\/span><\/p><\/li><\/span>1\/3 cup of parmesan cheese, grated<\/span><\/p><\/li><\/span>1\/2 tsp of salt<\/span><\/p><\/li><\/span>1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
20<\/p>minutes<\/span><\/div><\/div><\/div>Ingredients<\/h3><\/span>300g of fresh wild mushrooms (40g of dehydrated wild mushrooms, I used oyster mushrooms), in slices <\/span><\/p><\/li><\/span>2 garlic cloves, minced <\/span><\/p><\/li><\/span>2 tsp. of butter <\/span><\/p><\/li><\/span>2 tbsp. of fresh Italian basil, very finely chopped <\/span><\/p><\/li><\/span>1\/2 cup of olive oil <\/span><\/p><\/li><\/span>1 lemon, the zest and the juice<\/span><\/p><\/li><\/span>1\/3 cup of parmesan cheese, grated<\/span><\/p><\/li><\/span>1\/2 tsp of salt<\/span><\/p><\/li><\/span>1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
300g of fresh wild mushrooms (40g of dehydrated wild mushrooms, I used oyster mushrooms), in slices <\/span><\/p><\/li><\/span>2 garlic cloves, minced <\/span><\/p><\/li><\/span>2 tsp. of butter <\/span><\/p><\/li><\/span>2 tbsp. of fresh Italian basil, very finely chopped <\/span><\/p><\/li><\/span>1\/2 cup of olive oil <\/span><\/p><\/li><\/span>1 lemon, the zest and the juice<\/span><\/p><\/li><\/span>1\/3 cup of parmesan cheese, grated<\/span><\/p><\/li><\/span>1\/2 tsp of salt<\/span><\/p><\/li><\/span>1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
2 garlic cloves, minced <\/span><\/p><\/li><\/span>2 tsp. of butter <\/span><\/p><\/li><\/span>2 tbsp. of fresh Italian basil, very finely chopped <\/span><\/p><\/li><\/span>1\/2 cup of olive oil <\/span><\/p><\/li><\/span>1 lemon, the zest and the juice<\/span><\/p><\/li><\/span>1\/3 cup of parmesan cheese, grated<\/span><\/p><\/li><\/span>1\/2 tsp of salt<\/span><\/p><\/li><\/span>1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
2 tsp. of butter <\/span><\/p><\/li><\/span>2 tbsp. of fresh Italian basil, very finely chopped <\/span><\/p><\/li><\/span>1\/2 cup of olive oil <\/span><\/p><\/li><\/span>1 lemon, the zest and the juice<\/span><\/p><\/li><\/span>1\/3 cup of parmesan cheese, grated<\/span><\/p><\/li><\/span>1\/2 tsp of salt<\/span><\/p><\/li><\/span>1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
2 tbsp. of fresh Italian basil, very finely chopped <\/span><\/p><\/li><\/span>1\/2 cup of olive oil <\/span><\/p><\/li><\/span>1 lemon, the zest and the juice<\/span><\/p><\/li><\/span>1\/3 cup of parmesan cheese, grated<\/span><\/p><\/li><\/span>1\/2 tsp of salt<\/span><\/p><\/li><\/span>1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
1\/2 cup of olive oil <\/span><\/p><\/li><\/span>1 lemon, the zest and the juice<\/span><\/p><\/li><\/span>1\/3 cup of parmesan cheese, grated<\/span><\/p><\/li><\/span>1\/2 tsp of salt<\/span><\/p><\/li><\/span>1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
1 lemon, the zest and the juice<\/span><\/p><\/li><\/span>1\/3 cup of parmesan cheese, grated<\/span><\/p><\/li><\/span>1\/2 tsp of salt<\/span><\/p><\/li><\/span>1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
1\/3 cup of parmesan cheese, grated<\/span><\/p><\/li><\/span>1\/2 tsp of salt<\/span><\/p><\/li><\/span>1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
1\/2 tsp of salt<\/span><\/p><\/li><\/span>1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
1\/4 tsp of ground black pepper <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** <\/li>Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice. <\/li>Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat. <\/li>Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste. <\/li>The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich. <\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\tThe wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. <\/li>The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon<\/a> have great ones!).<\/li>Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>
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\n\t\t\t\t\t<\/figure><\/li><\/figure><\/li><\/ul><\/a><\/a><\/a>\n\t\t\t\t\t